There is something extremely comforting about this Almond Rice kheer.., maybe because, its one sweet dish, that reminds us of childhood. Every time I have a sweet craving and can’t really think of anything to make.., I simmer a pot of milk and carry on to make Almond Rice Kheer. I load up the kheer with almonds to make it extra rich and flavorful.
Almond Rice Kheer is a delicious Indian recipe served as a Dessert during festivals. Badam chawal kheer has a sweet, creamy and flavorful taste of badam (almonds), ground rice and cardamom.
Kheer or Rice Pudding, is a dessert everyone from India everyone is familiar with – From North to South and East to West and this is one dessert, which need no occasion and the best part about kheer that makes it such an endearing sweet dish is, almost anyone can make it, and second, you can make a kheer out of most of the fruits and grains – from the famous apple kheer to bottle gourd to jackfruit and even almond that is usually used as a garnish.
Rice was said to be a part of all religious function during the Chola dynasty that upheld rice for its life-sustaining qualities. The records of Jagannath Puri talks about how the kheer was tweaked further to create the famous kheer prasad. The Odia version of rice kheer, originated in the city of Puri, in Odisha about 2,000 years ago. It is cooked to this day within the Jagannath temple precincts there. Every single day, hundreds of temple cooks work around 752 hearths in what is supposed to be the world’s largest kitchen to cook over 100 different dishes, including kheer, enough to feed at least 10,000 people.
Here are some more authentic dishes from the Eastern region of India:
- 1 liter or, 2 pints whole milk
- 2 tbsp long-grain rice, such as basmati – soaked for 30 mins and then crushed
- 2 whole green cardamom pods, lightly crushed
- 1/2 cup Brown Sugar
- 1/2 cup almonds – soaked, blanched and sliced
- 1/2 cup cashews- toasted
- Few drops of Rose Water
- Few more almonds and rose petals for garnishing (optional)
- Bring milk to the boil, reduce the heat, and simmer, stirring occasionally, until reduced to half.
- Add sugar, cardamom, crushed rice and simmer the mixture until it reaches one-fourth of its original volume and is thick and creamy.
- Mix in the almonds and cashews
- Serve garnished with the toasted nuts and silver leaf and sprinkle the rose water.
Serve chilled or warm. Either way, it tastes amazing.
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